HEART SHAPED SUGAR COOKIES
I made these Heart Shaped Sugar Cookies for Valentines Day.
Yes I am aware that Valentines day was more than a month ago!
BUT… I think you can eat heart cookies whenever you want, it makes the heart grow fonder.
The reason this is happening, me sharing these with you, a month after Valentines Day has come and gone for sweethearts everywhere is because I have been extremely busy lately.
February was like a blur.
– I turned a whopping 25 #adulting
– I celebrated Valentines Day with the love of my life & fiance
– I managed and attended our trade show ISPA Expo in Orlando last week and I feel like I am still recovering from not only the build, presentations, and take down but also the time change that was nicely thrown in there.
– And not to mention I tried to plan my Wedding in the mix there
However, this post is not about how crazy busy my life has been lately but about these amazing sweet Heart Shaped Sugar Cookies with Almond Essence Icing.
These cookies appeared in my life around Christmas time from my boss, Anne.
They were the perfect flavored sugar cookies, not too bland and not too sweet and the icing was just the topper of all toppers (or the icing on the cake ha ha ha).
The icing is very very special, it has almond essence in it. You taste a slight hint of almond flavor but it’s not overpowering or too light and it gives the most perfect amount of added flavor to these cookies.
I really like that the dough in these Heart Shaped Sugar Cookies is slightly sweet but completely stable and full of flavor. This is also Alton Browns recipe and I love it.
These cookies can be topped with so many things. I decided to keep my icing plain and leave it as its natural white but with these cookies any kind of coloring would be great.
I also think these could use sprinkles, lots and lots of sprinkles. My fav sprinkles are the hundreds and the thousands, those multi colored delicious little balls.
By the way, these cookies were tasty and lovely for over a week after I made them. They were easy to make and easy to bake but I did over-bake a few of them (oops!). It happens to us all.
- SUGAR COOKIES
- 3 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- powdered sugar to roll out dough
- ICING
- 1 cup icing sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond essence
- food coloring (optional)
- SUGAR COOKIES
- Sift flour, baking powder, and salt. Set aside.
- Beat sugar and butter until lightly whipped. Add egg and milk until combined.
- Slowly add flour into bowl and continue to mix until batter pulls away from the bowl.
- Divide into two sections and wrap in plastic wrap, refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- Sprinkle surface with icing sugar.
- Remove one ball of dough and roll out with a rolling pin. Cover with powdered sugar and roll out 1/4″ thick.
- Cut into heart shapes and place on parchment paper. Bake for 7 to 9 minutes until the cookies just start to brown. Don’t let them get too brown. Rotate half way through baking.
- Remove from heat and let sit for 2 minutes then move to cooling rack.
- ICING
- Stir powdered sugar and milk until smooth.
- Beat in corn syrup and almond extract.
- If it is too thick, add in more corn syrup.
- Paint or brush onto cooled cookies.
I would so LOVE to see some of your cookie creations if you choose to use this recipe. I think these are the perfect cookies to make with kids and please color up your icing to be more fun than me!
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